Dr. Hyman's Blood Sugar Balancing Meal

Ingredients:

Steak

• 2 (6-ounce) filets, room temperature (grass-fed or pasture-raised if possible)
• ½ teaspoon sea salt
• 1 teaspoon ghee

Brussels Sprouts

• 3 cups trimmed and halved Brussels sprouts
• 1 tablespoon ghee

Miso Ghee

• 1 tablespoon organic light miso paste
• 1 tablespoon ghee
• 2 large garlic cloves, microplaned

Garnish

• ¼ cup thinly sliced scallions
• ¼ teaspoon sesame seeds
• Freshly ground black pepper

Directions:

1. Allow the steaks to come to room temperature before cooking (about 30 minutes prior) and preheat the oven to 415°F.

2. Sprinkle the meat with salt on both sides and set aside. Begin with the other preparations in the meantime. Place two cast iron skillets on high heat (one for the steaks and the other for the Brussels sprouts) and let them heat up.

3. While the skillets are heating, prepare the miso butter by combining all the ingredients into a bowl and mixing it up, set aside.

4. For the Brussels sprouts, add 1 tablespoon of ghee into the pan. Once melted, add the Brussels sprouts and let them sauté for 5 minutes, then shake the pan and let them sauté for 5 more minutes. After 10 minutes, add 1 tablespoon of the miso ghee and toss. Remove from heat.

5. While the Brussels sprouts are cooking, make the steaks. Once the skillet is hot, add 1 teaspoon of ghee and let it melt. Then add the steaks and cook undisturbed for 2 minutes. After 2 minutes, flip them over and cook for another 2 minutes. After a total of 4 minutes, transfer the entire skillet into the oven for 5 minutes for medium rare steak. Remove from the oven and transfer onto a cutting board to rest for 5-10 minutes.

6. After the steaks have rested, cut into ½- inch thick slices and top with the remaining miso ghee. Serve with Brussels sprouts and garnish with scallions, toasted sesame seeds, and freshly ground pepper.